Sheet Pan Chicken Pitas Recipe
Let’s kick things off by pondering some tasty partners for sheet pan chicken pitas. When it comes to making a meal memorable, sides can elevate your dish from standard fare to something special.
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Servings: 4
Calories: 171kcal
Equipment
- bowl
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breast strips (cut very thin)
- 1 teaspoon ground cumin
- 3 cloves garlic finely grated
- 1 teaspoon smoked sweet paprika
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon mild curry powder
- 1-2 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- Freshly cracked black pepper to taste
For the Peppers:
- 2-3 colorful bell peppers thinly sliced
- Drizzle of olive oil
- Pinch of sea salt
For the Tzatziki Sauce:
- 3/4 cup full-fat plain Greek yogurt
- 1 small garlic clove grated
- 1/2 cup grated cucumber squeeze out excess moisture
- 1/2 teaspoon kosher salt
- 1-2 tablespoons fresh lemon juice
- 1-2 tablespoons cold-pressed olive oil
- 1 teaspoon dried dill weed
- Freshly ground pepper to taste
Extras:
- 1 diced English cucumber
- 1/2 diced red onion
- 6 pieces of flatbread pita, naan, or socca
- 1/2 cup Kalamata olives pitted
- 1/2 cup crumbled feta cheese
Instructions
Step 1: Prep the Chicken
- In a bowl, combine the chicken strips with cumin, grated garlic, smoked paprika, olive oil, curry powder, lemon juice, salt, and pepper. Make sure every piece is well-coated. Let it marinate for at least 15 minutes or up to an hour if you have more time.
- Step 2: Slice the Veggies
- While the chicken is marinating, chop up your bell peppers into thin slices. The more colors, the more fun on your plate! Set them aside.
Step 3: Arrange on Sheet Pan
- Take a large sheet pan and spread the marinated chicken in the center. Surround it with the slices of bell peppers. Drizzle the veggies with a bit of olive oil and a pinch of sea salt. It should look colorful and inviting!
Step 4: Roast the Mixture
- Slide the sheet pan into the preheated oven. Roast for 20-25 minutes. I recommend checking halfway to stir the ingredients a little. Everything should come out beautifully browned.
Step 5: Make Tzatziki Sauce
- While the chicken and veggies are roasting, whip up the tzatziki. In a mixing bowl, combine Greek yogurt, grated garlic, cucumber, salt, lemon juice, olive oil, dill weed, and pepper. Mix until smooth. This cooling sauce perfectly balances the flavors.
Step 6: Assemble the Pitas
- Once your chicken and veggies are done, take warm pitas and fill them generously. Start with the chicken mix, add cucumbers, red onions, olives, and a good spoonful of tzatziki on top. If you like it cheesy, now’s the time to sprinkle some feta.
Step 7: Serve and Enjoy!
- Serve while warm, and enjoy the delightful combination of flavors. This is when you can really appreciate the meal you prepared.
Notes
- Marinating Matters: Letting the chicken marinate longer enhances the flavors.
- Uniform Chicken Slices: Cutting chicken strips evenly ensures they cook at the same time.
- Chill Tzatziki: Make the sauce ahead of time and let it chill in the fridge for at least 30 minutes. This way, the flavors meld beautifully.
- Sheet Pan Liner: Use parchment paper for easier cleanup. This saves time and effort.
- Serve It Up: Consider a fun serving arrangement. Instead of stuffing pitas at the table, let everyone build their own for a more interactive meal.